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Roasting a chicken is easy and super tasty, and gives you enough meat for the week for much cheaper than buying boneless skinless breasts. Save the bones to make stock and you'll be able to whip together delicious soups and stews.

Ingredients:
1 whole chicken (Many stores such as Starsky have fresh roasting chickens, or find a butcher for the best quality chicken.)
Sea salt and pepper
Optional:
1 lb new potatoes
2 carrots, chopped
2 celery stalks, chopped
2 onions, halved
1 clove garlic, cut in half
1 sprig rosemary
Italian/Poultry herbs and seasoning

 Directions:
If your chicken is frozen, let it thaw for at least 1 day in the fridge. Season your chicken with sea salt and pepper overnight, or for at least 1 hour out of the fridge as it warms to room temperature. Place sprig of rosemary inside the chicken.

Preheat the oven to 400F.
Place the chicken in a lightly oiled roasting pan just the right size, not too big, and baste the bird with olive oil.
Tuck the wings under the bird to prevent from burning.
Surround base of chicken with small new potatoes if desired.
Roast for 20 min, then turn and re-baste with juices.
Add carrots, celery, onion, and other seasonings if desired. Roast for another 20 min, then turn back upright.
Roast until thigh meat is no longer pink and breast meat is still juicy.
Remove chicken to warmed platter and let sit for 10 - 15 min before cutting. Slice between the thigh and breast to remove the drumsticks, then breasts. Serve meat on its own, with the roasted vegetables or a fresh veggie side.
Pick off meat from the bones for use in a salad, tuna-salad-style with mayo or avocado... the possibilities are endless!

Thanks to Eatingwell.com for the picture

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